3/4 cup blanched slivered almonds
1/4 cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
1/4 teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach – rinsed, dried and torn into bite size pieces
2 mangos – peeled, seeded, and cubed
Preheat oven to 375 degrees F (190 degrees C).
Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.